Chimichurri Potato Salad
A chimichurri potato salad has no mayonnaise and no fuss, full of fresh herbs and garlic, a little bit of heat from the red pepper, it's an easy to prepare side dish that is perfectly delicious warm, cool, or at room temperature!
Servings: 8 servings
Calories: 289kcal
Ingredients
Chimichurri Dressing
- ¼ cup fresh cilantro leaves
- ¼ cup fresh flat leaf parsley
- 2 tablespoon fresh oregano leaves
- 2-5 cloves garlic depends on how much you like
- 1 small shallot peeled
- 2 tablespoons red wine vinegar
- ½ cup extra virgin olive oil
- Kosher salt and fresh ground black pepper to taste
Potato Salad
- 3 lbs baby potatoes sliced in half lengthwise
- Cold water for boiling
- 1 tablespoon kosher salt
Instructions
- Make the Chimichurri Sauce
- Place all the chimichurri ingredients into the bowl of a food processor or blender, then give a few pulses to chop them down into small pieces. Set aside.
- Make Potato Salad
- Cut the potatoes in half then place the potatoes in a large pot with salted cold water and bring it to a boil, then reduce the heat. Boil the potatoes until fork tender.
- Drain the potatoes into a large bowl, let them cool slightly, then pour the chimichurri over the potatoes and toss with them while the potatoes are still warm.
- Serve warm or refrigerate until you're ready to serve. It tastes equally good served chilled or warm.
- Served immediately while the potatoes are warm, or refrigerate until cool.
Notes
Storage and Freezing Instructions
- To store: Store leftovers in an airtight container in the fridge for 4 to 5 days. No need to reheat, your potato salad is great eaten chilled!
- To freeze: Freeze your herby potato salad in freezer-safe zip top bags once the dish has cooled to room temperature. It will last for 3 months in the freezer, thaw overnight in the fridge.
Variations, Tips, and Substitutions
- Use whatever herbs you like best, but know that stronger flavors like rosemary need to be used sparingly,
- If you don't care for boiled potatoes, you can have chimichurri roasted potatoes, then toss with even more chimichurri sauce!
- No shallot? Use a small red onion, it just has a bit more bite.
- If you can't find a medley of baby potatoes like I did, you can use gold baby potatoes or baby red potatoes.
Nutrition
Serving: 1g | Calories: 289kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 535mg | Fiber: 4g | Sugar: 3g